Hearty Herdbeast StewSubmitted by: AMBROSIAHINO
IntroductionFrom Anne McCaffery's Pern
For tastiest results, use either the meat of a mature bovine or young ovine. If using boving, the meat can be either raw or roasted rare to meduim rare. From Anne McCaffery's Pern
For tastiest results, use either the meat of a mature bovine or young ovine. If using boving, the meat can be either raw or roasted rare to meduim rare.
1 to 1 1/2 pounds "herdbeast", cut into 1 inch pieces
3 tablespoons flour
3 tablespoons butter or margerine
1 garlic clove (if desired)
1/2 large onion, cut into bite sized pieces
1 pound peeled tomatoes, (or 1 16-ounce can of tomatoes in their own juice)
2 cups water
4 small or 2 medium sized potatoes, peeled
2-4 small carrots, sliced
2 ribs celery, sliced into 1-inch pieces
1 cup corn kernels or baby corn cut into 1-inch pieces, drained
1/4 teaspoon dry mustard or cracked mustard seeds
Add corn, spices to taste. Bring the stew to a boil again, cover, and return to a simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender. Uncover and cook for 15 or so minutes until stew is slightly thickened.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AMBROSIAHINO.